EP1662884B1 - Leavened dough that withstands deep freezing, and method for the production thereof - Google Patents

Abstract

Producing a leavened brioche (bun) type dough (A), comprising mixing flour, fat, eggs, milk, aromatizer(s), sweetener(s), yeast and salt, is carried out by: (a) introducing the flour, yeast, milk, aromatizer(s), salt and a first portion of the sweetener into a kneader; (b) tempering and kneading; (c) introducing the remaining sweetener and kneading; (c) introducing fat and kneading; and (d) fermenting, is new. Independent claims are also included for: (1) deep freezing-resistant brioche type dough (A'), comprising flour, fat, eggs, milk, aromatizer(s), sweetener(s), yeast and salt, where (A') contains up to 80 (preferably 26-60) wt. % sweetener(s) and 7-40 (preferably 7-15) wt. % yeast (both based on flour); (2) dough deep-frozen in bulk or in portions ready for cooking, consisting of (A'); (3) the production of brioche type bakery products, by keeping deep-frozen portions of (A') at 30-40 [deg]C for 2-4 hours, then baking in an oven at conventional temperatures; and (4) the brioche type bakery products obtained from the deep-frozen (A').

Description

The present invention relates to the preparation of a leavened dough for the manufacture of a brioche pastry product.

The subject of the present invention is a cold-tolerated leavened dough composition for the preparation of ready-to-use dough pieces which can be stored in the frozen state, a method for preparing such dough, and pastry products. brioche type obtained.

The manufacture of buns is known from a kneaded dough in a kneader, which dough is then shaped for growth and cooking. The fresh buns made in this way are then sold on site or near the place of manufacture.

A disadvantage of this type of production is that production quantities must be accurately forecast because the buns must be sold quickly because of conservation problems, consumers preferring soft buns. In addition, the high seasonality of some of these products, particularly so-called "pancakes of kings" whose demand is very important during the month of January, is a strong constraint on professionals, who would like to be able to better distribute their production rhythms over time. It is therefore necessary to be able to adapt production, by improving the flexibility of the system.

In addition, the conditions of manufacture and distribution have changed. Increasingly, manufacturers deliver semi-finished products to retailers, who sell them after final cooking on site to offer the consumer a product of great freshness. Retailers do not have a complete manufacturing chain or qualified personnel to process pasta, which is the most delicate part of manufacturing, but only a baking oven. The delivery of semi-finished products of this type must therefore be made under conditions and within a timeframe that ensure the proper preservation of the products.

Freezing is a solution to the problem because it allows the production of dough-based products, ready for growth and cooking. Just prepare dough and store in the frozen state. As and when needed, frozen dough pieces are placed in a push chamber, then in a cooking oven, the time required for these operations before the sale is very short. The difficulty in carrying out these operations of growth and cooking is reduced by the fact that it is sufficient to program the growth chambers and the ovens according to the indications of the manufacturer of the frozen products.

Freezing, by stopping the evolution of the dough, mainly the cessation of fermentation, thus preserves the dough over long periods of time. However, various disadvantages remain precisely because of freezing and deferred baking dough. The products obtained after freezing compared to directly cooked products, are generally of a lower volume, of a less attractive external appearance, in particular by a less rich color, but especially, the taste and the soft consistency particularly sought after in brioche pastries, are altered.

Fermentation is a biological process that starts as soon as yeast is added to a mixture of flour and water, provided that the temperature is sufficient, which is usually the case in a baker's laboratory. It continues during the kneading and grows. The duration of each of these operations is set according to the ingredients of the dough, the recipes for the various types of dough-leavened products being well known to those skilled in the art. Freezing therefore disrupts the course of the fermentation process, which leads to the mentioned drawbacks.

The object of the present invention is first of all to propose a process for the manufacture and shaping of dough pieces which can be deep-frozen, the cooking of which leads to products of satisfactory shape and appearance and whose taste qualities and consistency are preserved or even improved compared to products of the same type obtained by traditional techniques, without the need to use manufacturing aids.

Another aim is to propose a recipe for freeze-dough-type dough that can be made using the claimed manufacturing process and that makes it possible to prepare products whose visual and taste characteristics are preserved or even improved with respect to products prepared with traditional recipes. The recipe according to the invention has in particular the advantage of allowing the preparation of dough pieces which may be chosen, frozen for delayed cooking when the need arises, or placed immediately in the baking chamber and cooked, without the characteristics of the products. obtained from it. Note that the products obtained contain no artificial additives.

WO-A-9,609,769 discloses a frozen brioche dough comprising a gelatin protein and a modified starch.

• introduction dans un pétrin d'une première fraction de substance sucrante, avec la farine, la levure, les oeufs, le lait, au moins un agent aromatisant et le sel,
• frasage puis premier pétrissage,
• introduction de la fraction restante de substance sucrante et deuxième pétrissage,
• introduction des matières grasses et troisième pétrissage,
• pointage.

According to the present invention, the process for the preparation of a leavened dough of brioche dough type, in particular for the manufacture of frozen dough ready for cooking, consisting in mixing flour, fats, eggs, milk at least one flavoring agent, at least one sweetening substance, yeast, and salt is characterized in that it comprises the following steps:

• introducing into a kneader a first fraction of sweetening substance, with the flour, the yeast, the eggs, the milk, at least one flavoring agent and the salt,
• crushing then first kneading,
• introduction of the remaining fraction of sweetening substance and second kneading,
• introduction of fat and third kneading,
• score.

The kneader is a kneader tub and rotating arms, usually used for the preparation of brioche pasta, which the skilled person knows the handling. Firstly, all the ingredients necessary for the preparation of the dough are introduced therein, apart from the remaining sweetening substance fraction and the fat.

According to a characteristic of the invention, the total amount of sweetening substance, that is to say the sum of the first fraction and the remaining fraction, is significantly greater than the quantity normally used in leavened pasta, such amount generally leading to poorly developed products. This high amount of sweetening substance is associated with a quantity of yeast also higher than the usual doses. Thus 26% to 60% of total sweetening substance and 7% to 40% of yeast are introduced into the kneader, preferably 7% to 15% by weight relative to the weight of flour.

Moreover, the sweetening substance must, according to the process, be introduced in two steps in the recipe. The first fraction, introduced from the crushing, while the second fraction or remaining fraction is introduced after a first kneading of the dough. The first fraction may constitute about half of the total sugars, the proportion of the two fractions of sweetening substance can however vary substantially. Advantageously, the first fraction of sweetening substance is introduced into the kneader at a level of 10% to 30%, preferably 15% to 20% and even more preferably 18% by weight, relative to the weight of flour; and 8% to 12% of yeast, preferably 9% by weight based on the weight of flour is added thereto.

The sweetening substance can be provided in different forms. It is possible, for example, to use sucrose or invert sugar, honey or any other substance used in pastry, or a mixture of such substances. Both sweet fractions can be different as well. According to a particularly preferred embodiment, the first fraction of sweetening substance is provided in the form of honey. The honey used can be any honey produced according to the standards of quality and purity in force. It is preferably pasty or liquid at room temperature, without this property being critical.

The remaining sugar fraction will be provided at the desired time in a customary form, for example in the form of invert sugar or sucrose. The other ingredients are provided in proportions known to those skilled in the art. The contents are given by weight relative to the weight of flour.

According to a particular embodiment of the process according to the invention, an apparatus is prepared comprising the first fraction of sweetening substance, milk and at least one flavoring agent, which is kept in a cold room for several hours, for example one night. and up to two days. Thus, the first fraction of sweetening substance, the milk and at least one flavoring agent are introduced into the kneader in the form of a previously melted apparatus and kept cold for at least 20 hours.

The crushing, that is to say the initial mixing of the ingredients is preferably carried out at slow speed. By slow speed is meant a speed slower than the normal speed of crushing, for example in 2nd gear on an oblique-axis kneader.

According to an important characteristic of the process, the first kneading is longer than a traditional kneading for a brioche dough, which is generally 10 minutes. Indeed, the dough is found to have a very firm consistency that increases until the tenth minute, to then reach the stretch of gluten at the limit of breakage and therefore the bodice of the dough necessary for good performance. Preferably the first kneading is extended to 20 minutes.

The remaining sugar is then introduced and kneading is continued in a known manner. For example, a second kneading is carried out for 10 minutes, the fat is incorporated and a third kneading is continued for 4 minutes. When the chosen fat is butter or a fat solid at room temperature of the bakery, it is recommended to introduce it as an ointment.

Finally, the dough is subjected to a pointing step for 3 to 4 hours. Advantageously, the pointing is performed at a temperature above the usual pointing temperature, preferably at a temperature between 28 ° C and 35 ° C.

Finally, the dough is broken and put to cold. For example, the dough can be broken for 2 minutes and put in the cold at a temperature ranging from 0 ° C. to 5 ° C. for 16 to 22 hours. According to a variant of the process according to the invention, after the cold setting, the dough is detailed and shaped into dough pieces. The dough pieces can then either be cooked immediately, or be frozen before cooking done later, depending on the needs of the finished product.

According to another variant of the present invention, the dough is frozen in bulk, in containers of a few kilograms. In this case, the dough-molding will be done after defrosting.

The present invention also relates to a leavened dough for the preparation of dough pieces, intended for the manufacture of a pastry product of brioche type, comprising flour, eggs, fats, milk, at least one sweetening substance. at least one flavoring agent and salt, and said dough comprising from 26% to 60% sweetening substance, and 7% to 40% yeast, preferably from 7% to 15%, by weight based on the weight of flour.

Such a paste can of course be made by the method described above, which is even particularly suitable for this preparation. Indeed, after many tests, the applicant has noticed a double dependence, on the one hand between the amount of sweetening substance and the amount of yeast present in the dough, and on the other hand between the method of incorporation of the substance sweetness and the quality of the shoot after freezing. Therefore, the combination of the composition according to the invention and the method described above will give an optimal result, namely a brioche product having visual and taste characteristics rivaling those of products made according to conventional methods and recipes. In addition, the dough thus manufactured has an exceptional tolerance to freezing, which allows it to maintain its excellent characteristics after frozen storage for several weeks or months.

Without seeking a proven theory explaining the result obtained, it is supposed that the large quantity of sugars, a large fraction of which is introduced as soon as the crushing, temper the activity of the yeasts. Therefore, despite the introduction of a high amount of yeast, we do not witness an accelerated start of fermentation during kneading, while having after freezing a yeast population sufficient to resume fermentation. In addition, the temperate and progressive recovery of the fermentation could also be linked to a longer kneading favoring the oxygenation of the dough (and slowing the fermentation).

Advantageously, the recipe for the leavened dough according to the invention contains as sweetening substance honey, in a proportion of 10% to 30% by weight, based on the weight of flour. Preferably the dough contains 15% to 20% honey and 8% to 12% yeast. According to a still preferred embodiment, 18% of honey and 9% of yeast are used. The contents are given by weight relative to the weight of flour.

Fresh baker's yeast is preferably used. The quantities used are calculated on this basis. However, it is possible to use active dry yeasts or dehydrated yeasts, provided that the producer's reactivation procedures are followed. It will also be possible to use frozen yeast flakes such as those distributed by the company Lesaffre (Marcq en Bareul, France). In this case the dose will be reduced to one third of the equivalent fresh yeast dose.

• farine    1100 g
• oeufs    5 unités
• beurre    200 g
• lait    100 g
• arômes liquides    200 g
• sucre    200 g
• miel    200 g
• levure    100 g
• sel    21 g

Thus, the composition of a leavened dough according to the invention advantageously comprises the following ingredients:

• flour 1100 g
• eggs 5 units
• butter 200 g
• 100 g milk
• liquid flavors 200 g
• sugar 200 g
• honey 200 g
• yeast 100 g
• salt 21 g

The leavened dough prepared according to the recipe described above can be detailed and shaped to prepare dough ready for cooking, said dough can be frozen for preservation until cooked or cooked on the field. The dough can also be frozen in bulk, for example in containers of a few kilograms. It will then be shaped after returning to room temperature. It is an object of the present invention, the frozen dough in bulk or dough ready for cooking, for the subsequent preparation of a brioche pastry product, obtained from the dough raised described above.

It is also an object of the present invention, the dough frozen mass or dough ready for cooking, for the preparation of a pastry product brioche type, obtained by the manufacturing method described above.

In the present application, freezing means any operation which consists in keeping a product at a temperature below 0 ° C., in compliance with the standards relating to the conservation of the food products concerned. In general, according to these standards, the products are first subjected to a temperature below -20 ° C for at least a few hours (this is deep freezing strictly speaking), then are placed for conservation at a temperature below - 15 ° C (it's freezing).

When it is desired to prepare a bakery-type pastry product from frozen dough pieces according to the invention, the following method, also claimed, can be used: placing a frozen dough according to the invention at a temperature of 30 ° C to 40 ° C. ° C for 2 to 4 hours, then to achieve the cooking of said dough in an oven at the usual temperature.

Finally, brioche-type pastry products obtained from a frozen dough in bulk or dough pieces according to the invention are claimed, these products having visual and gustatory characteristics identical to those of a product obtained without a freezing phase.

By appropriate tests, it has been demonstrated that the brioche products obtained according to the invention have more than satisfactory characteristics. Their appearance, their consistency, their taste are comparable if not better than those of traditional products, and in particular their softness and their volume are not affected by the mode of preparation. They also have a good storage capacity after cooking.

The following examples are intended to illustrate the present invention.

EXAMPLE 1

• farine    1100 g
• oeufs    5 unités
• beurre    200 g
• lait    100 g
• sucre    200 g
• sel    21 g
• miel    200 g
• levure    100 g
• rhum    50 g
• Grand Marnier    25 g
• eau de fleur d'oranger   150 g
• arôme citron    12 g
• arôme orange    12 g

Composition of a leavened dough for the preparation of a brioche of the type galette des rois

• flour 1100 g
• eggs 5 units
• butter 200 g
• 100 g milk
• sugar 200 g
• salt 21 g
• honey 200 g
• yeast 100 g
• rum 50 g
• Grand Marnier 25 g
• orange blossom water 150 g
• lemon flavor 12 g
• orange flavor 12 g

EXAMPLE 2

Process for making a leavened dough A view of the preparation of a pancake-like brioche des rois

The ingredients used are those of Example 1, taken in the same amounts. First of all, in an oblique-axis mixer, all the ingredients necessary for preparation of the dough, except sugar and butter. The crushing is performed at slow speed (2nd speed) for 3 minutes. Then, the first kneading is done for 20 minutes, in 2nd gear. The sugar is then introduced and kneading is continued for 10 minutes. The butter is added to the ointment and a third kneading is continued for 4 minutes in the 2nd speed. The score is carried out for 4 hours at a temperature of 28 ° C to 35 ° C. Finally, the dough is broken for 2 minutes and put to cold at a temperature of 3 ° C to 5 ° C for 4 hours. After that, the dough is detailed and shaped into crowns of various sizes.

EXAMPLE 3 Preparation of a brioche of kings galettes from frozen dough pieces

A brioche dough is prepared under the conditions described in Example 2. After forming the rings, they are placed in a freezing chamber at -22 ° C. and then transferred to a freezer for preservation at the desired time at -16 ° C. vs.

When it is decided to cook the pancakes, the frozen dough rings are placed on a plate at a temperature of 30 ° C to 40 ° C. Thawing then takes place with gradual recovery of the fermentation. The shoot will continue for 2 to 4 hours, the necessary time being appreciated visually by the professional. Then the crowns are baked in a ventilated oven at a temperature of 140 ° C for 10 minutes and then at 120 ° C for 10 minutes.

EXAMPLE 4 Comparative tests 1) - Preparation of samples

Three recipes were prepared, the compositions of which are identical to that of Example 1, except for yeast, honey and sugar, the quantities of which are given in Table 1. TABLE 1 Recipe N ° 1 Recipe N ° 2 Recipe N ° 3 yeast 20 g 90 g 90 g honey (1st fraction) 0 0 200 g sugar (2nd fraction) 200 g 200 g 200 g

Recipe No. 1 is a classic paste. In recipe N ° 2, only the quantity of yeast has been increased. Recipe No. 3 is composed according to the invention. The three doughs are prepared as described in Example 2, and for each of them, dough pieces of 460 g of raw dough in the form of crowns are formed, which is freezed. The freezing day is Jo.

• pâte N°2 après un jour de surgélation: 1h 50 mn, car la pousse très active.
• pâte N°1 : les mauvais résultats après 21 jours de surgélation ont conduit à arrêter les tests sur cette recette.

After various freezing times, a dough is taken from each recipe, and they are placed at the temperature of the bakery for resumption of fermentation, as described in Example 3, then a growth temperature of 40 ° C. For the purposes of the test, the dough is left to grow for 3h30 before cooking, except in the following cases:

• dough N ° 2 after a freezing day: 1h 50 min, because the shoot is very active.
• paste N ° 1: the bad results after 21 days of freezing led to stop the tests on this recipe.

The cooking is carried out as described in Example 3.

2) - Evaluation of the development of the dough during the shoot

The development of the paste is evaluated for each crown, by measuring the circumference (denoted C) and the height (denoted H). The results are shown in Table 2. TABLE 2 freezing time Recipe N ° 1 Recipe N ° 2 Recipe N ° 3 C (cm) H (cm) C (cm) H (cm) C (cm) H (cm) 1 day 24.5 6.0 24.5 6.5 24.5 6.0 21 days 19.0 4.5 23.5 5.5 24.3 6.2 28 days - 21.0 5.5 23.5 6.4 35 days - 20.0 5.0 23.5 6.0 42 days - 20.2 5.0 22.9 6.2

It is noted that after a single day of freezing, the three recipes allow a good growth of the dough. The composition according to the invention thus has growth characteristics comparable to conventional compositions during short storage.

Recipe No. 1 loses its ability to resume fermentation before the 21st day of freezing. To the naked eye the skilled person can realize the flaws of such a dough that does not deserve to be cooked for sale. Recipe No. 2 sees its fermentation capacity decrease with the freezing time: the circumference goes from 24.5 cm after a freezing day to 20.2 cm after 42 days of freezing, the height ranging from 6.5 cm to 5.0 cm at the same time, a loss of circumference of 17% and about 23% of height. Recipe No. 3 is much more stable with 6% and 3% decrease respectively, which is considered negligible.

3) - Taste tests

Blind tasting tests were conducted on the pancakes after each cooking, by a jury of 7 people. The tasting takes place within 6 hours after cooling. The parameters evaluated concern the crust and the external appearance, the consistency of the crumb and the taste. A general appreciation is given. The results are shown in Table 3. TABLE 3 Crust crumb Taste Appreciation J = 1 # 1 fine, regular smooth, creamy tasty, sweet nice, fine
very good product # 2 irregular thickness smooth, creamy tasty, sweet some flaws
good product # 3 fine, regular smooth, creamy tasty, sweet uniform, close
very good product J = 21 # 1 very irregular very compact bland poor product, not marketable # 2 thick, irregular packed tasty, sweet lack of lightness
good product # 3 fine, regular smooth, creamy tasty, sweet perfect taste, golden
very good product J = 28 # 2 thick compacted, compact tasty, sweet lack of flexibility
average product # 3 fine, regular smooth, creamy tasty, sweet uniform, very close
good product J = 35 # 2 thick compacted, compact not very tasty, not very sweet unattractive
just average product # 3 fine, regular smooth, creamy tasty, sweet light, fluffy very
good product J = 42 # 2 thick, irregular packed, poorly cooked not very tasty, not very sweet deformed, heavy
poor product # 3 fine, regular smooth, creamy tasty, sweet light, very fine
good product

Only recipe N ° 3 makes it possible to obtain a product of an excellent and stable quality, whatever the shelf life of the frozen dough.

4) - Satisfaction test

A staling test was performed on the pancakes prepared with the thawed dough at D = 28.

After tasting the cakes cooked a few hours earlier as indicated above, the buns are placed in a cold room overnight. The buns are then removed from the cold room and left for 3 hours at room temperature, then the tasting test is performed under the same conditions as the day before.

The jury's assessment indicates that the N ° 2 product, the softness of which is not perfect (it was already the case during the first tasting), has a friable and faded texture. Product No. 3, on the contrary, retains a softness and a satisfactory suppleness. The crumb does not crumble, its texture is the same as the day before. The product No. 3, prepared from a dough according to the invention frozen for 28 days, therefore has excellent preservation capacity after cooking.

Claims (17)

1. Method for preparing a leavened dough of the brioche (bun) type, in particular with a view to manufacturing ready-to-bake frozen balls of dough, said method consisting in mixing together flour, fats, eggs, milk, at least one flavouring agent, at least one sweetening substance, yeast and salt, characterised in that it comprises the following steps:

   - introducing into a kneader a first sweetening substance fraction with the flour, the yeast, the eggs, the milk, at least one flavouring agent and the salt,

   - tempering then first kneading,

   - introducing the remaining fraction of sweetening substance and second kneading,

   - introducing fats and third kneading,

   - fermenting.
2. Method according to claim 1, characterised in that up to 80%, preferably 26% to 60% of total sweetening substance, and 7% to 40%, preferably 7% to 15% of yeast, by weight in relation to the weight of flour, are introduced into the kneader.
3. Method according to claim 1, characterised in that said first sweetening substance fraction is introduced into the kneader at a level of between 10% and 30%, preferably between 15% and 20% and even more preferably 18%, by weight in relation to the weight of flour; and between 8% and 12% of yeast, preferably 9%, by weight in relation to the weight of flour.
4. Method according to one of claims 1 to 3, characterised in that said first sweetening substance fraction is added in the form of honey.
5. Method according to one of claims 1 to 4, characterised in that said first sweetening substance fraction, the milk and at least one flavouring agent are introduced into the kneader in the form of a previously melted mixture kept refrigerated for at least 20 hours.
6. Method according to any of the preceding claims, characterised in that the tempering is carried out at slow speed.
7. Method according to one of the preceding claims, characterised in that the first kneading is extended by comparison with traditional kneading, preferably up to 20 minutes.
8. Method according to one of the preceding claims, characterised in that the fermenting is carried out at a temperature of between 28°C and 35°C, for 3 to 4 hours.
9. Method according to one of the preceding claims, characterised in that after the fermenting step, the dough is knocked back and refrigerated, then divided and shaped into balls before being baked.
10. Method according to claim 9, characterised in that the dough is deep-frozen before or after being divided and shaped into balls.
11. Leavened dough of the brioche type which withstands deep-freezing, for the preparation of balls of dough, especially frozen balls of dough, comprising flour, eggs, fats, milk, at least one sweetening substance, at least one flavouring agent and salt, characterised in that said dough includes 26% to 60% of sweetening substance, and 7% to 40%, preferably 7% to 15% of yeast, by weight in relation to the weight of flour.
12. Leavened dough according to claim 11, characterised in that it includes as the sweetening substance 10% to 30% of honey, preferably 15% to 20%, and more preferably 18%, and 8% to 12% of yeast, preferably 9%, by weight in relation to the weight of flour.
13. Leavened dough according to claim 12, characterised in that it contains the following ingredients:

    - flour    1100 g

    - eggs    5 units

    - butter    200 g

    - milk    100 g

    - liquid flavourings    200 g

    - sugar    200 g

    - honey    200 g

    - yeast    100 g

    - salt    21 g.
14. Dough frozen in bulk or in balls ready for baking, intended for the preparation of a bakery product of the brioche type, which may be obtained by the method according to claim 10.
15. Dough frozen in bulk or in balls ready for baking, intended for the preparation of a bakery product of the brioche type, which may be obtained from the leavened dough according to one of claims 11 to 14.
16. Method of preparing a bakery product of the brioche type consisting in placing a frozen ball of dough according to one of claims 15 or 16 at a temperature of between 30°C and 40°C for 2 to 4 hours, then baking said ball in an oven at the usual temperature.
17. Bakery product of the brioche type obtained from a dough frozen in bulk or in balls which can be obtained by the method according to one of claims 1 to 10.